Dairy-Free Spanakopita Triangles
Individual spinach pie triangles made with layers of flaky phyllo dough and a savory spinach and herb filling. Dairy-free using olive oil and a plant based ricotta.
Ingredients
- about 570 g Frozen spinach
- about 425 g Dairy-free ricotta cheese
- 1 Onion
- 1/4 cup Fresh dill
- 1/4 cup Fresh parsley
- 1/2 cup Olive oil
- 1 package Phyllo dough
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Thaw spinach and squeeze out excess water.
- 3In a large bowl, combine spinach, dairy-free ricotta cheese, chopped onion, dill, parsley, salt, and pepper.
- 4Lightly brush a baking sheet with olive oil.
- 5Lay one sheet of phyllo dough on a clean surface and brush with olive oil. Top with another sheet of phyllo and brush with olive oil again.
- 6Cut the phyllo sheets into strips.
- 7Place a spoonful of spinach mixture at the end of each strip and fold the dough diagonally to form a triangle. Continue folding until you reach the end of the strip.
- 8Place the triangles on the prepared baking sheet and brush with olive oil.
- 9Bake for 20-25 minutes, or until golden brown.
Substitutions
Ricotta cheese → Dairy-free ricotta cheese(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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